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Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2021 / Cilt: 11 - Sayı: 3

The Effects of Different Feed Processing Technology on Chemical, Microbiological and Microscopic Features on Barley (Hordeum vulgare L.)

Farklı Yem İşleme Teknolojilerinin Arpanın (Hordeum vulgare L.) Kimyasal, Mikrobiyolojik veMikroskopik Özellikleri Üzerine Etkileri

Hasan Ersin ŞAMLI
Fisun KOÇ
Levend COŞKUNTUNA
Pages
2446–2455
Publication Date
2022-11-06
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result of the research, it was determined thatfeed storage time, storage temperature and feed form were statistically significant on the dry matter (DM), crudeprotein (CP), eter extract (EE), crude ash (CA), crude fiber (CF) and starch values of feeds (P

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Different forms of processed barley (ground, flake and crushed) formed the material of the study.Feed samples were stored at 4 °C, 22 °C and 32 °C for 90 days.
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Key Findings & Data:During the research, chemical, microbiologicaland microscopic analyzes were carried out on feed samples.
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Conclusion & Impact:As a result of the research, it was determined thatfeed storage time, storage temperature and feed form were statistically significant on the dry matter (DM), crudeprotein (CP), eter extract (EE), crude ash (CA), crude fiber (CF) and starch values of feeds (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Different forms of processed barley (ground, flake and crushed) formed the material of the study.Feed samples were stored at 4 °C, 22 °C and 32 °C for 90 days. During the research, chemical, microbiologicaland microscopic analyzes were carried out on feed samples. As a result of the research, it was determined thatfeed storage time, storage temperature and feed form were statistically significant on the dry matter (DM), crudeprotein (CP), eter extract (EE), crude ash (CA), crude fiber (CF) and starch values of feeds (P

Özet

Araştırmanın materyalini, arpanın farklı işlenmiş formları (öğütülmüş, flake ve ezme) oluşturmuştur.Yem örnekleri 4 °C, 22 °C ve 32 °C sıcaklıkta 90 gün depolanmıştır. Araştırma süresince yem örneklerindekimyasal, mikrobiyolojik ve mikroskopik analizler yürütülmüştür. Araştırma sonucunda yemlerin kuru madde(KM), ham protein (HP), ham yağ (HY), ham kül (HK), ham selüloz (HS) ve nişasta değeri üzerinde yemindepolama süresi, depolama sıcaklığı ve yemin formunun istatistiki olarak önemli olduğu tespit edilmiştir(P

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Cite This Article

ŞAMLI, H. E., KOÇ, F., COŞKUNTUNA, L. (2022). The Effects of Different Feed Processing Technology on Chemical, Microbiological and Microscopic Features on Barley (Hordeum vulgare L.). Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 11 - Sayı: 3, 2446–2455. https://ajindex.com/articles/651497

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